She’s partnered with the organization “Olives from Spain” to showcase her love for the food.

“There’s not a day that I don’t eat an olive from Spain … olives are a part of every eating ritual in Spain and they are a beloved ingredient.”

Sibonney has a deep connection with Spain, living in the region part of the year.

“Spanish food is not just about the ingredients but it’s about all of the factors – the people, culture, identity, and pride of place,” said Sibonney. “People are already passionate about eating and about food in Spain so it’s really a place I feel at home.”

Sibonney says there are three different ways to cook and eat olives than one would normally assume.

Olives alone are a perfect snack. “Stuff olives are one of my favorite things; it’s really a perfect bite … it’s also wonderful with a cocktail,” said Sibonney. She suggests using gordal olives and stuffing them piquillo peppers and almonds with blue cheese.

For sauces and stews, Sibonney suggests olives over salt to achieve a savory flavor. One idea is making a slow simmered Spanish meatballs stew with green olives.

“This is a recipe inspired by [my] home and it was on the table when growing up at least once a week … they [green olives] add a different depth of flavor and they are not overly salty.”

An Olivada or olives and oil spread is good choice to use as a condiment. “You can spread it on sandwiches, you can top a hardboiled egg with it … or brush it on chicken before putting on the barbecue … the possibilities are endless,” said Sibonney.